Description:
Food Grade Xanthan Gum is a food additive used as a texturant. It is a cold soluble thickener which provides high viscosity and pseudoplasticity at low concentration. Its solution shows very high resistance to acid and heat treatment as well as excellent salt tolerance and exceptional suspension properties. With their unique rheological properties.It is well suited to the manufacture of food products.
Application:
The product can be used in aqueous, dairy, or fruit media, with various total solids contents. The maximum dosage is about 1.5% according to the medium and the required final texture.
Function:
Excellent suspension properties.
High viscosity at low concentrations.
Moisture retention.
High-shear stability (shear reversible).
Cling promotion.
Hot or cold water solubility.
Freeze / thaw stability.
Mouthfeel / flavor release promotion.
Synergy with other hydrocolloids.
Instruction:
It is recommended that the xanthan should be carefully added into the aqueous solution during high-speed stirring, with a concentration of no more than 1%, and continues to stir for another 30 min to fully dissolve in the solution. Or mix the xanthan powder with other dry ingredient, i.e. sugar, salt, and etc, and then added slowly in to the aqueous solution while stirring, continues to stir to fully dissolve.
Specifications:
| Items | Specs |
| Appearance: | Cream-white free flowing powder |
| Particle Size (mesh) | 80/120/200 |
| Loss on Drying | ≤13% |
| PH (1% Solution) | 6.0-8.0 |
| Viscosity (1% KCL, cps) | ≥1200cps |
| Shearing Ratio | ≥6.0 |
| Ashes (%) | ≤13 |
| Pyruvic Acid (%) | ≥1.5 |
| V1:V2 | 1.02-1.45 |
| Assay | 91%-108% |
| Items | Specs |
| Total Nitrogen | ≤1.5% |
| Total Heavy Metals | ≤10ppm |
| As | ≤3ppm |
| Pb | ≤5ppm |
| Total Plate Count | ≤2000cfu/g |
| Moulds/Yeasts | ≤100cfu/g |
| Staphylococcus | Negative |
| Salmonella | Negative |
| Coliform | Negative |
Packaging&Storage:
25kg net kraft paper bag (other packaging are available on request). Store away from heat and moisture.
